No Oktoberfest feast is complete without beer… and brats. So slip on your lederhosen, grab your stein and sink your teeth into these amped up sausages made with Sam Adams Octoberfest. Hearty and smooth, with a deep malt complexity and roasty sweetness, this multi award- winning lager is one of the top selling Oktoberfest beers in the world!
- 1 large white or yellow onion, coarsely chopped
- 8 fresh bratwurst
- 24 oz. (3 cups) Samuel Adams Octoberfest
- 8 hotdog or torpedo rolls, lightly toasted
- Optional accompaniments: ketchup, mustard, relish, sauerkraut
In a large saucepan, combine the beer and onions. Add the bratwurst and bring to a boil over medium-high heat. Reduce heat and simmer 10 to 15 minutes or until the brats are heated through. Adjust heat to maintain the simmer. Using a slotted spoon or tongs, lift brats from poaching liquid and nestle in the rolls. Top with any of the accompanying condiments and serve.
-Recipe courtesy of Samuel Adams
“Beer is supposed to be fun and Oktoberfest celebrations are fun. They embody this wonderful German brewing heritage. And they showcase the warmness, friendliness and coziness of beer.”